A New System of Domestic Cookery

page 61

possibly lie, and do not touch it again till ready to serve; then scrape off the
flour very carefully with a blunt knife, rub it well with the buttered cloth,
and take off the head while at the fire; take out the brains, and mix them with
the gravy that comes from the pig. Then take it up; and without withdrawing the
spit, cut it down the back and belly, lay it into the dish, and chop the sage
and bread quickly as fine as you can, and mix them with a large quantity of line
melted butter that has very little flour. Put the sauce into the dish after the
pig has been split down the back, and garnished with the ears and the two jaws;
take off the upper part of the head down to the snout.

In Devonshire it is served whole, if very small; the head only being cut off, to
garnish as above.

Pettitoes.
Boil them, the liver, and the heart, in a small quantity of water, very gently;
then cut the meat fine, and simmer it with a little of the water and the feet
split, till the feet are quite tender; thicken with a bit of butter, a little
flour, a spoonful of cream, and a little salt and pepper; give it a boil up,
pour it over a few sippets of bread, and put the feet on the mince.

To make excellent Meat of a Hog's Head.
Split the head, take out the brains, cut off the ears, and sprinkle it with
common salt for a day; then drain it: salt it well with common salt and
saltpetre three days, then lay the salt and head into a small quantity of water
for two days. Wash it, and boil till all the bones will come out; remove them,
and chop the head as quick as possible; but first skin the tongue, and take the
skin carefully off the head, to put under and over. Season with pepper, salt,
and a little mace or allspice-berries. Put the skin into a small pan, press the
cut head in, and put the other skin over; press it down. When cold, it will turn
out, and make a kind of brawn. If too fat, you may put a few bits of lean pork
to be prepared the same

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